Oat tart (with apricot purée)

About the dish

A special tart where the layers are cooked in a pan rather than a tin. Another recipe with the same title appears later in the book (p. 675).

How to make it

1. 1

   Mix the dough

   Beat the butter, margarine, sugar and eggs together for 20 minutes. Add the oats and the flour mixed with baking powder and cinnamon.

2. 2

   Cook the layers

   Cook the dough as thick pancakes, about ½ cm thick, in melted butter over fairly low heat without browning them. Turn them over on a lid. They can also be baked in a pan in the oven at low heat.

3. 3

   Make apricot purée

   Wash the apricots well, soak them in cold water for a couple of hours and cook them in that water with the sugar until completely soft. Fold in the whipped cream.

4. 4

   Assemble

   Put a little jam or apricot purée between the layers. The tart can also be covered with whipped cream.